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1.
Dimensions ot the meal : the science, culture, business, and art of eatingHerbert L. Meiselman by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Gaithersburg, Maryland: Aspen Publishers, Inc., 2000
Availability: Items available for loan: NIH Library (1)Call number: WB555 dim 2000 .

2.
Food in theory and practice: by Eva Medved by
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English
Publication details: Fullerton, C.A.: Plycon Press, 1978
Availability: Items available for loan: NIH Library (1).

3.
Buku Masakan Pilihan Pakar Pemakanan.: Jilid 2/ Resipi untuk seisi keluarga by
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: Malay
Publication details: Petaling Jaya: Persatuan Pemakanan Malaysia, [2013]
Availability: Items available for loan: NIH Library (7)Call number: 641.563 BUK M, ...

4.
Resipi 30Minit Chef Kamarul by
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: Malayalam
Publication details: Kuala Lumpur: Telaga Biru Sdn Bhd, 2007
Availability: Items available for loan: NIH Library (1).

5.
Dunia Masakan Chef Sabri by
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: Malayalam
Publication details: Selangor: Digitpress Sdn Bhd, 2009
Availability: Items available for loan: NIH Library (1).

6.
Betty Crocker's Low Fat Cooking (Low Fat Cooking) by
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English
Publication details: New York: Prentice Hall, 1994
Availability: Items available for loan: NIH Library (1).

7.
Chemical analyses of the foods of Singapore by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publisher: Singapore: Government Printing Office, 1940
Availability: Items available for loan: NIH Library (1)Call number: QU50.JS6 can 1940.

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